Favorite Sweet Potato Waffles
Plan to have your sweet potato puree made ahead of time, or use canned or store bought puree. We love these with a simple side of fruit, but anything from bacon and sausage, to cottage cheese or maple syrup works!
Servings 4
Calories 254kcal
Ingredients
- 1 cup sweet potato puree
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon unsalted butter (melted and slightly cooled)
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
Instructions
- Add all ingredients to a blender except the flour.
- Blend on high until very well combined, about 20-30 seconds.
- Stir or pulse in the flour and thoroughly combine without over-mixing.
- Warm the waffle maker and coat with nonstick spray.
- Use 1/4-1/3 cup batter per waffle, cooking them according to the instructions on your waffle maker. (I cook them on the second to highest heat setting, or a 4 out of 5.)
- Continue to prepare the rest of the batter, keeping the finished waffles warm in a 275 degree oven if desired.
- Serve warm with fruit, maple syrup, or another favorite topping.
Notes
- To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Sweet Potato Puree, canned unsweetened sweet potato puree, or even sweet potato baby food.
- Gluten-free: Use buckwheat flour instead of whole wheat.
- Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow's milk.
Nutrition
Calories: 254kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 236mg | Potassium: 537mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13737IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 2mg